Articles related to RISK FACTORS

Study participants consuming more than 300 grams of poultry weekly demonstrated 27% higher all-cause mortality risk, with particularly pronounced gastrointestinal cancer death associations among male subjects tracked over 16-year observation period.

In a recent study, researchers discovered that all women who consumed one or more SSBs daily had an OCC risk 4.87 times higher than those consuming less than one SSB per month.

ARREST-AF offers very promising insight into the potential efficacy of complete risk-factor modification.

Research projects a 30% increase in early-onset cancers by 2030, highlighting the urgent need for adjusted screening protocols and preventive strategies in younger populations.

A 43-year longitudinal study of over 130,000 participants demonstrates that regular processed meat consumption accelerates cognitive aging by 1.61 years, primarily affecting language skills, executive function, and cognitive processing.

Workplace exposure to harmful chemicals remains a significant risk factor for bladder cancer, particularly affecting specific occupations and requiring targeted prevention strategies.